Pineapple Pretzel Salad

Ingredients

• 2 cups crushed pretzels ((measure after crushing))
• 12 tablespoons butter (melted)
• 1/3 cup granulated sugar
• 3 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 bar (8 oz) cream cheese (softened)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 box (3 oz) pineapple jello
• 1 1/2 cups boiling water
• 2 cans (20 oz each) crushed pineapple (well drained)

Instructions

1. 1

   Preheat the oven to 350℉. Prepare a 9x13-inch baking dish and spray it with cooking spray. Set aside.

2. 2

   --- Make The Pretzel Crust ---

3. 3

   In a medium bowl, mix together the crushed pretzel pieces, melted butter, and granulated sugar until well combined. Firmly press the pretzel mixture into the bottom of the prepared baking dish.

4. 4

   Bake for 10 minutes, then remove it from the oven, and set it aside to cool completely before continuing on with the other layers.

5. 5

   --- Make The Whipped Cream ---

6. 6

   In a large bowl using an electric mixer, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

7. 7

   Scoop out a heaping 3 cups of the whipped cream to fold into the cream cheese mixture filling later on. Cover the bowl with plastic wrap or a lid and refrigerate the remaining whipped cream for serving.

8. 8

   --- Make The Cream Cheese Filling ---

9. 9

   In a separate mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

10. 10

    Gently fold in the whipped cream you set aside, and mix gently until fully combined and creamy.

11. 11

    Spread the cream cheese mixture evenly over the cooled pretzel crust inside the pan, making sure to cover all the way to the edges.

12. 12

    --- Make The Pineapple Jello ---

13. 13

    In another mixing bowl, whisk the pineapple gelatin powder and the boiling water until dissolved. Let it cool for 10-15 minutes (you want it slightly warm, but not hot).

14. 14

    Stir in the well drained crushed pineapple.

15. 15

    Gently pour the pineapple mixture over the cream cheese layer and smooth it out evenly.

16. 16

    --- Chill Time & Serve ---

17. 17

    Cover the pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours (or overnight) until the top layer is set.

18. 18

    When you're ready to serve, cut into squares and top each piece with a generous dollop of the whipped cream (set aside earlier in the fridge). Enjoy!